The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 7, 2008
This carrot cake was so good! The only change I made was to substitute the baby food for 1 3/4 cup canned carrots, pureed. I took the advice from another review and made them into cupcakes and I thought they turned out perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 15, 2008
I have been making this cake for over 8 years now and I always get compliments. My husband loves carrot cake and finds this to be tasty but more of a "spice" cake than a traditional carrot cake with all the texture. But everyone else I make it for raves about it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 17, 2008
This is THE recipe form me! I substituted applesauce for the carrots, works the same! Thanks for posting!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 24, 2008
The best carrot cake I've made! Super moist. This recipe never fails me and I get requests for it every time I serve it. My sister-in-law substituted the carrots for pumpkin at Thanksgiving and it was a hit! The only change I make is in the icing. Instead of 4 cups of icing sugar I use 3 and omit the nuts due to allergies. It makes a lot so I usually half the recipe. Simply the best....a must try!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 12, 2008
not your classic carrot cake taste, but still worthy of five stars. and the icing...oh my word. so easy and delicious!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 28, 2007
This was so moist, and soooo good. Spendy baby food is unnecessary. All you need is 1 can of carrots and a blender. Voila! instant baby food with no added preservatives.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 26, 2007
It was good. I really appreciated not having to grate carrots!
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Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 10, 2007
I made this for my co-workers. They LOVED it. I only took out the nuts due to someone having an allergy. Two of my co-workers don't like Carrot Cake at all, but really liked this one!! One liked it because the spices weren't over powering. This is definitely a keeper!
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Photo by Heather

Cooking Level: Intermediate

Home Town: Oceanside, California, USA
Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 9, 2007
This is a wonderful recipe! My fiance and I both don't care for the texture most carrot cakes have, from the grated carrot. The baby food in this recipe takes care of that problem nicely! I've made only this recipe since I first tried it, and I have always had a nice, moist, fluffy cake. I've followed the directions exactly, and never had the problem with the cake under-cooking, like some people are talking about (and my oven heats on the lower side, too). I really recommend this cake!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.7 star rating.
Reviewed: May 5, 2007
I tried it and this cake is so moist, I felt the temperature is wrong. Although it tastes good with all the spices but it was tooo moist and sticky I couldn't get it out of the pan, very hard to serve.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 1, 2007
I made this for a special family celebration. I halved all the ingredients (but didn't use cloves because I don't have any) and the batter made 24 medium size cupcakes baked about 15 minutes per pan. I put the icing in a quart size zip bag, snipped the end and piped the icing on the cooled cupcakes. They were a big hit and people were suprised by the baby food! It tasted more like a spice cake than a carrot cake to me but either way it is YUMMY!
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Cooking Level: Intermediate

Living In: Miamisburg, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 1, 2007
The first cake I have ever made from scratch and the first carrot cake I have made. My husband loved it! It was very moist. The icing was really rich. I thought this cake was very easy to make. I left out the pecans and I didn't have cloves and it still tasted yummy!
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Home Town: Union, West Virginia, USA
Living In: Ocala, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 14, 2007
I love carrot cake but hate shredding all those carrots. I believe this recipe is for me so, I tried it and found the temperature is wrong. Because this cake is so moist, the temp needs adjusting. It needs to cook longer at a lower temp. My center never cooked while the top continued to burn after another 10 minutes of cooking. I'm going to try 325 for 40 minutes next time. All in all, though, this was a very delicious tasting cake. (At least the edges were. LOL). I like this recipe but plan to adjust it a little. Maybe half white half brown sugar next time. The baby food idea sold me on this cake, though. I also used walnuts instead of pecans.
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Cooking Level: Expert

Home Town: Los Angeles, California, USA
Living In: Robinsonville, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Photo by GUINAVEVE
Reviewed: Apr. 7, 2007
I just made this. It doesn't even have the icing on it yet, but I was a making a shaped cake, so I cut some extra off and ate it solo. It is delicious. I can't wait to serve it tomorrow for Easter. I am sure it will be a hit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 25, 2007
excellent recipe! easy and very moist.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 12, 2006
Easy to make and WONDERFUL to eat!! I had many compliments on it!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 18, 2006
I'm not too big on carrot cake and this is a great recipe.
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Photo by Caroline
Reviewed: Jan. 15, 2006
This cake is delicious! I made it into cupcakes (12 mins in the oven - made about 28) for a bridal shower and got tons of compliments. I did not think it was bland at all. Great flavor, great texture, and so easy to make. Frosted the cupcakes with the Cream Cheese Frosting II - had a bit left over. The two go together very well and many people have asked me for the recipe. Even someone who normally hates carrot cake loved this! I highly recommend it! UPDATE: I have made this recipe many times, in cupcakes and regular cake. It's always a huge hit. In cake form, you can use all of the frosting you make from Cream Cheese Frosting II.
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Photo by Caroline

Cooking Level: Intermediate

Living In: Collegeville, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 8, 2005
The cake was only ok. I thought it was bland. But the frosting was very good!! I will probably look for another recipe.
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 29, 2005
Yummy! Once my guest had a bite they could not stop eating this cake! I made it for Easter it was gone that same day :) This was great and the baby food made everything so EASY!
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